You don't have to be nervous about getting the timings for these melt-in-the-middle puddings spot on, as the Creme Eggs give them their gooey interior.
It doesn't get much more decadent than this recipe! We've given the traditional chocolate fondant an Easter twist, with an oozing Creme Egg centre. If you've got a sweet tooth, this is sure to become one of your favourite treats.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
658
Ingredients
100g
unsalted butter, chopped, plus extra for greasing
cocoa powder, to dust
125g
dark chocolate (70% cocoa solids), chopped
2
medium eggs, plus 2 medium egg yolks
40g
caster sugar
40g
plain flour
4
Cadbury Creme Eggs
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Grease four x 175ml dariole moulds or ramekins generously. Put a teaspoon of cocoa powder in each mould, then turn it to coat the inside completely; tap out excess.
Step 2
Melt the plain chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Leave to cool for 5min.
Step 3
Put the whole eggs, egg yolks and caster sugar into a large bowl and whisk with an electric whisk for 5-6min until moussey and thick. Sift the flour over the mixture, then gently fold it in until no lumps of flour remain. Next, fold in the cooled chocolate mixture (it will thicken slightly). Spoon into the prepared moulds until a third full, then gently lay a Creme Egg sideways onto the chocolate mixture, cover the eggs with the remaining mixture.
Step 4
Put the ramekins on to a baking sheet, turn down oven to 180°C (160° fan) mark 4, and bake the puddings for 12-14mins or until slightly risen and firm to the touch. Don’t worry about the dimples in the top - this is where the Creme Egg is! Carefully turn out on to plates and serve immediately.
GH Tip: Make up to step 3 up to 48hrs ahead, cover with clingfilm and refrigerate. To finish, bake at 200°C (180°C fan) mark 6 for 12-14mins. Turn out onto plates and serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
